Step-by-step instructions

Making your own brine pickles is a fun and satisfying process. Here’s how to do it:

1. Begin with a clean, two to three-gallon plastic bucket that has a lid.
2. Pour in one gallon of water and mix it with a cup of canning salt until fully dissolved.
3. Add the 2 to 3 pounds of small pickling cucumbers directly into the brine.
4. Toss in a bunch of fresh dill and the two whole bulbs of garlic, ensuring you crush them for maximum flavor.
5. Add 2 to 3 bay leaves for an additional layer of aroma.
6. To keep the pickles submerged in the brine, place a plate on top of the cucumbers.
7. Secure the lid onto the bucket and leave it at room temperature for 5 to 7 days.
8. Once done, enjoy your delicious pickles!

Best ways to enjoy it

Now that your Grandma’s Brine Pickles are ready, you’re probably wondering how to enjoy them. These pickles can be served alongside sandwiches, in salads, or even as a zesty snack on their own. They pair beautifully with pulled pork or as a crunchy topping on burgers, adding an extra texture and flavor layer. For a charming presentation, serve them in a glass jar as a colorful centerpiece on your dining table or as a party appetizer.

Keeping leftovers fresh

To store your pickles effectively, simply keep them in the original bucket or transfer them to glass jars with tight-fitting lids. They can be stored in the fridge and should last for several weeks, thanks to the brine. Make sure to keep them submerged in the liquid to avoid spoilage. If you want to preserve them for a longer duration, consider pressure-canning for shelf-stable storage.

Helpful cooking tips

Here are some handy tips to ensure your pickles turn out perfect every time:

• Use only the freshest cucumbers available; quality matters in this recipe! Look for firm pickling cucumbers.
• Adjust the salt stronger or weaker based on your taste preference.
• If you want a slightly sweeter pickle, consider adding a bit of sugar to the brine.
• Experiment with other spices or herbs in the brine, like chili flakes, thyme, or coriander seeds, to create a unique flavor profile.

Creative twists

Want to change things up a bit? Try these variations to keep your pickles exciting:

• For a spicy flair, add sliced jalapeños or red pepper flakes to the brine.
• Incorporate mustard seeds for a delightful crunch and flavor.
• Create a garlic dill pickle with added fresh garlic and dill weed for an unforgettable punch.
• If you’re seeking a vibrant touch, add sliced carrots or onions for an added taste and color.

Common questions

How long do the pickles need to sit in the brine?

Pickles should ferment in the brine for about 5 to 7 days at room temperature. Check them occasionally to taste for the level of sourness you enjoy.

Can I use regular salt instead of canning salt?

Canning salt is preferred for this recipe as it prevents cloudiness in the brine. However, you can substitute it with kosher salt in a pinch, but make sure it’s non-iodized.

How can I adjust the flavor of my pickles?

Feel free to experiment with different herbs and spices according to your preferences. You might discover some unique combinations that you love!